ALMOND POUND CAKE RECIPES RECIPES
ALMOND POUND CAKE RECIPE - FOOD.COM
Very rich! One of my favourite cakes. This is good dressed up with frosting, served plain, or with fruit. I quadrupled this recipe, and baked it in two 9"x13" pans to make a cake for my father's 65th birthday party. Note: be sure the almonds are finely ground; if they seem somewhat coarse you should run them through the food processor until quite fine.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F.
- Butter and flour a loaf pan or small square pan (8"x8").
- Cream the butter and sugar.
- Beat in the eggs one at a time.
- Beat in the almond extract and the water.
- Stir together the flour, ground almonds and baking powder.
- Stir this into the wet ingredients.
- Pour evenly into the prepared pan.
- Bake for 45 minutes for a loaf pan.
- Bake for 50 minutes in the square pan, or in either case until a toothpick inserted in the centre comes out clean.
Nutrition Facts : Calories 403.3, FatContent 25.1, SaturatedFatContent 12, CholesterolContent 115.5, SodiumContent 320.1, CarbohydrateContent 39.9, FiberContent 1.9, SugarContent 25.6, ProteinContent 6.7
ALMOND POUND CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I'm happy to share a third-generation family recipe with you. This almond pound cake is rich and buttery and it has a lovely golden brown crust. Seasonal fresh fruit is perfect with this one. —Margie Dalton, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Yield 2 cakes (12 servings each).
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined., Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired.
Nutrition Facts : Calories 289 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 176mg sodium, CarbohydrateContent 32g carbohydrate (19g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
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ALMOND POUND CAKE RECIPE - FOOD.COM
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This lemon-almond cake is the first cake I learned to make more than 30 years ago, and it’s still a favorite of mine. You can freeze any leftover cake and berry sauce for another time. —Michaela Rosenthal, Woodland Hills, California
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- Grease the bottom and sides of a 9-in. round baking pan with 1 teaspoon butter. Sprinkle with confectioners' sugar; set aside. Place the almonds and sugar in a blender or food processor; cover and process until finely ground., In a small bowl, cream remaining butter; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Stir in sour cream and lemon zest. Combine the flour and baking powder; add to creamed mixture alternately with lemon juice., Pour into prepared pan. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely. , For topping, in a heavy saucepan, combine the berries, sugar and lemon juice. Cook and stir over medium-low heat for 10 minutes or until mixture begins to thicken. Sprinkle cake with confectioners' sugar. Serve with berry topping.
ALMOND POUND CAKE | WILLIAMS SONOMA
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From williams-sonoma.com
Total Time 80 minutes
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CRANBERRY-ALMOND POUND CAKE RECIPE: HOW TO MAKE IT - TASTE …
When you want an extra-special dessert for the holidays, it’s hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto. —Jackie Howell, Tucson, Arizona
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Reviews 5
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Calories 465 calories per serving
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- In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool., In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract., Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.
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Reviews 5.0
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ALMOND POUND CAKE | WILLIAMS SONOMA
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Make and share this Barb's Almond Pound Cake recipe from Food.com.
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